Many people are reluctant to eat at a less clean for fear of poisoning. And, in fact food poisoning can be started from the kitchen itself.
Based on data YLKI, the trend of food poisoning cases increased sharply since 2004. About 45 percent occur in school children. And, until now, cases of food poisoning still a lot happening one after another in various areas. The causes vary. There are as snack at random and not least also because eating refined home kitchen.
"Research has proven that this person is not very careful in preparing food as it should be," said Janet B Anderson, RD, clinical associate professor of nutrition and food sciences at Utah University. "Many people believe they are doing the correct procedure, when in reality it does not."
Here are some of the errors we have often done in the kitchen, which ultimately could lead to food poisoning.
Just wash the fruit whose skin is edible. In fact, fruit skins and seeds are not edible, such as bananas and melons, for example, can be just as dangerous. Bacteria can move from the outer skin to the flesh of the fruit through the cutting blades. In conclusion, all kinds of fruits should be washed.
Recommended: Peel the skin also tomatoes, strawberries, and peppers after washing.
Leave the rest of the food on the stove. Leave the leftovers in the pot on the stove, even with the purpose to keep food warm, it will screw it up. Warms food-which we think could reduce the possibility of poison-it gives the opposite result. Some toxins formed precisely because the food heated. Correct rules: keep leftover food in the refrigerator. Warm meals when approached.
Recommended: Place the rest of the food was still warm in a small container and not too high in order to more quickly cool foods. Do not fill the fridge with food containers. Why? Because the fridge stocked so can not pull the cold air efficiently.
Grilling meats until the red color disappeared. Research at Kansas University, said that our eyes can not be used as a measure of whether or not a piece of meat cooked. For example, the meat will be frozen quickly turns brown when cooked even though not completely cooked. Conversely, some types of fresh minced meat can remain pink when it reaches perfect maturity.
The only way to know the true level of maturity of the meat is to use a meat thermometer. The meat is called mature when temperature is 71 degrees Celsius or more when cooked.
Recommended: If you feel not enough meat cooked hot and we want to cook it longer, first wash before re-use a meat thermometer to avoid contamination.
Jump to wash vegetables. When bringing home fresh vegetables from the supermarket, we so want to clean immediately and store it in the refrigerator. However, this practice can actually cause the growth of fungus and microbes. The cause is moisture left over from washing water, said Linda J Harris, PhD, director of food safety research Western Institute, University of California. Instead, clean the vegetables just before we process it.
Recommended: Peel the outer layer of lettuce and cabbage. In part this is the most contamination occurs. Clean the other parts. Do not use soap as it can leave harmful residues.